About TheBitterTruth

When to Shake and When to Stir a Cocktail is a question quite often asked. Robert Hess gives advice in this little video from Small Screen on Vimeo making 2 versions of a Manhattan Cocktail. The answer is relativly simply as cocktails based on clear ingredients should be stirred, while cocktails using already cloudy ingredients or ingredients that are thick should be shaken. Learn how its made the right way!

…and for those want to try at home here`s the recipe for a tasty Manhattan Cocktail

NOLA`s Classic Cocktail

Instructions:Chill glass with a few ice cubes before making the cocktail. Discard ice once glass is properly chilled.Mist or rinse glass with absinthe in order to thoroughly coat the interior of the glass.Add simple syrup, bitters and whiskey to glass and stir to combine.Garnish with lemon twist.

The Bitter Truth is coming to the U.S. and will make stops in New Haven, Connecticut, Atlantic City, New Jersey and of course New York City. We will be participating in the Manhattan Cocktail Classics which opens may 9th with a posh gala held at the New York Public Library.

On may 10th and may 11th vistors of the Industry Invitational will have the chance to sample The Bitter Truth`s products. Come and swing by for a chat and a sip.

In 2006, with the global resurgence of classic cocktails, German mixologists Stephan Berg and Alexander Hauck conceived the idea of producing and selling a range of cocktail bitters. Both of them had already gained a considerable amount of experience in producing handmade cocktail bitters at the bars where they were working. In addition, Stephan owned a large collection of historical bitters, some of which hadn’t been produced for decades. Thus, he knew how the most well known bitters of the world tasted and was considered a specialist in this area.

The result of their collaboration was the birth of The Bitter Truth and Berg & Hauck brands. The Bitter Truth is a line of all-natural potable bitters consisting of Aromatic, Orange, Lemon, Celery, Jerry Thomas, Creole, Chocolate and Grapefruit varieties all sold in 200ml bottles. The line is one of the top-selling bitters brands in the USA. Additionally, there is a travel pack of five 20mls of Aromatic, Creole, Jerry Thomas, Orange and Celery bitters in a tin box with recipe booklet for ; a Pink Gin; and a range of boutique liqueurs for bartenders which include E**X**R, an herbal liqueur with sweet vermouth characteristics, Pimento, Violet, Apricot and Elderflower Liqueurs all in 750ml formats.

“The Bitter Truth Bitters are top notch when it comes to quality and consistency; they allow the bartender or at home mixologist the flexibility and versatility that only comes with grade A ingredients,” according to industry cocktail consultant Jonathan Pogash of The Cocktail Guru.

Berg & Hauck is a non-potable line of bitters consisting of Aromatic, Orange, Lemon, Celery, Creole and Jerry Thomas varieties all sold in 4 oz. bottles as well as in a kit of the five best-selling bitters with a cocktail recipe pamphlet in a gift box. Being non-potable allows for more channels of distribution and easier access for the home cocktail enthusiast and professionals alike. Additionally, Berg & Hauck makes an excellent chef’s tool for flavorings in recipes.

“We are fully convinced that because of the change to Vision Wine & Spirits, we can, together with Vision’s intimate knowledge of all channels of the market, marketing skills and proven track record, bring the development of The Bitter Truth and Berg & Hauck in the so important USA market to the next level and are looking forward to exciting times ahead,” said Stephan Berg.

The Casino Cocktail is a drink that is widly published in old cocktail books so one can assume it has been pretty popular in the old days. The Savoy Cocktail book holds the version Robert Hess is explaining in this little video. If you like drinks that are heavy on the gin side, you`ll like this straight forward drink.

The Old Waldorf Astoria Bar Book is one of those books one can always go back to if a tasty little drink is needed. Somewhat close to a Sweet Martini Cocktail the addition of a tiny bit of Maraschino Liqueur adds a tasty extra bit of cherry to this drink. Watch Robert Hess making up one of those old classics for you…

The Smoking Monkey is an original cocktail recipe from Canon Bar in Seattle and was inspired by hints of banana that Jamie noticed in Jameson Irish Whiskey. Playing off those notes, Jamie infused banana into the whiskey creating a truly unique flavor profile. Interestingly enough, this cocktail is shaken due to the pectins released into the Jameson during the infusion process. Misting the glass with a smoky Islay whisky (like Ardbeg) before straining gives the cocktail a deliciously smoky essence.

Smoking Monkey Cocktail

Instructions:Shake with ice. Mist a chilled cocktail glass with a smoky Islay Scotch (like Ardbeg). Strain cocktail into the prepared glass. Garnish with a neon monkey bathed in the same smoky Islay Scotch.

Mornings can be difficult to deal with, especially if you had a night out before and you are still suffering from the aftermath of your alcoholic delights. Fortunately our forefathers and mothers restoring concoctions that might help gently lift our eyelids to greet the day. In this episode, Robert Hess shows the Eye Opener Cocktail based on some aged rum, apricot liqueur and an egg yolk making it perfect for breakfast or brunch.

This gin cocktail plays off Jamie Boudreau`s Golden Ration for cocktails: 1 1/2:3/4:1/4 but here he reduces the amount of vermouth to 1/2 ounce. To cut the sweetness of the Gold Wasser (not schlager) ever so slightly, Jamie utilizes a simple technique using lemon zest.

In this episode of The Cocktail Spirit, Robert answers a viewers question about using egg whites in cocktails. Specifically, he discusses health concerns as well as how egg whites enhance or change the texture of a cocktail and how to incorporate them. To demonstrate how to incorporate an egg white into a cocktail, Robert dry shakes all the ingredients before adding ice and shaking the Apricot Lady Cocktail briefly to dilute and chill.

At Canon, Jamie Boudreau`s bar in Seattle, WA, they take pride in the sours they create each and every night. Like many cocktails served at Canon, sours are made with 2:1, rich simple syrup. In the Chamomile Sour, Scotch is infused with the plentiful, calming herb to create a truly delightful, rich, yet light take on the classic sour style cocktail.

Chamomile Sour Cocktail

Instructions:Add all ingredients to mixing tin. Froth or whip with a dairy frother or dry shake to emulsify. Add ice to tin and shake vigorously. Strain into a cocktail glass. Gently apply drops of bitters to foam. Draw a toothpick or straw through the bitters to create a nice design.

The Eagle`s Dream Cocktail is a light and delicious gin cocktail with a frothy texture which is just perfect for brunch. Robert Hess adds some great advice on dry shaking a cocktail by using the spring of a hawthorne strainer. This little trick is adding a thick froth to cocktails that use egg white and require a dry shake without adding dilution.

Eagel`s Dream Cocktail

Instructions:Dry shake without ice. (Tip: remove the spring from a Hawthorne strainer and add it to your mixing tin before you dry shake. This will help to emulsify the ingredients and create a lot of body.) Then remove the spring and add ice. Strain into cocktail glass.

The Queen’s Park Swizzle is a rich and flavorful rum based tiki cocktail and was a favorite of tiki legend Trader Vic. The drink was named for the oasis that was the Queen’s Park Hotel, formerly located in Trinidad’s Port of Spain. Robert demonstrates the proper swizzling technique as well as a quick and easy way to crush ice with common household items, should you not have a Lewis Bag on hand.

The Bon Ton Café is one of New Orleans finest restaurants and famous for one particular drink – The Rum Ramsey Cocktail. The drink is not only famous it`s recipe is secretly guarded by the Bon Ton Cafe and it remains a secret even when Robert Hess attempted to get closer to what is or what is not the original recipe for the Rum Ramsey Cocktail.